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Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy

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This Cilantro Lime Roasted Chicken with Creamy Mashed Potatoes and Pan Gravy is the ultimate cozy-meets-fresh dinner. Juicy, zesty roasted chicken pairs beautifully with fluffy, buttery mashed potatoes and a savory pan gravy made from roasted drippings. A flavorful twist on classic comfort food — perfect for family dinners or impressive weeknight meals.

Ingredients

  • 4–6 bone-in, skin-on chicken thighs (or mixed chicken parts)
  • ¼ cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • Juice and zest of 2 limes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • 2 lbs russet or Yukon gold potatoes, peeled and chopped
  • 4 tbsp butter
  • ½ cup heavy cream or milk (warmed)
  • ¼ cup sour cream (optional)
  • Salt and pepper, to taste
  • Pan drippings from roasted chicken
  • 1 tbsp flour
  • ½–1 cup chicken broth (depending on consistency)
  • 1 tbsp butter (if needed)
  • Salt and pepper, to taste

Instructions

  1. In a bowl or zip-top bag, combine cilantro, lime juice and zest, garlic, olive oil, salt, pepper, and smoked paprika. Add chicken and marinate for at least 30 minutes or overnight.
  2. Preheat oven to 400°F (200°C). Place marinated chicken in a roasting pan and bake for 35–45 minutes, or until internal temp reaches 165°F and skin is golden.
  3. While chicken roasts, boil potatoes in salted water until fork-tender. Drain and mash with butter, warm cream, and sour cream. Season with salt and pepper.
  4. Once chicken is done, remove it from the pan. Place the pan with drippings over medium heat. Whisk in flour to form a roux. Slowly add chicken broth, stirring until thickened. Season to taste.
  5. Serve chicken over mashed potatoes with a generous drizzle of pan gravy. Garnish with extra cilantro if desired.

Notes

  • For a lighter option, use mashed cauliflower instead of potatoes.
  • Add chili powder or cumin to the marinade for smoky flavor.
  • Use boneless thighs for quicker cooking (25–30 minutes).
  • To crisp skin, broil chicken for the last 2–3 minutes.
  • Leftovers store well and freeze beautifully — reheat with broth to keep moist.

Find it online: https://cookedbymaya.com/cilantro-lime-roasted-chicken-with-creamy-mashed-potatoes-and-pan-gravy/